Jackie's Sugar Cookies

1/2 c. shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/3 c. milk
1/2 tsp baking soda
1/4 tsp salt
2 1/2 c flour
1 1/2 tsp crm of tartar

cream together shortening, sugar, and eggs. Add vanilla. Add dry ingredients alternately with milk. Bake at 400 5-7 min

Ilene's Brownies

1 tsp baking powder

2 c sugar

1 tsp salt

1 1/2 cup flour

1 c butter melted

4 eggs mixed

4 sq chocolate melted

2 tsp vanilla

1 c nuts (optional)

Mix dry ingredients together. Add butter, chocolate, and vanilla. Mix on low for 30 seconds. Then add eggs.

Bake at 350 for 25 min

Frosting:

1/4 c butter

2 c powdered sugar

2 t milk

1/2 t vanilla or mint extract

Dark chocolate top:

2 sq choc

2 tbsp butter

Spread frosting on cooled brownies. Pour dark chocolate top over frosting and spread evenly.

Jillian's Lemon Bars

Crust:

1 cup Butter softened

½ cup Powdered Sugar

2 cups Flour

Blend together in mixer, press into greased pan, bake for 15-20 minutes on 350°. Let cool for about 30 minutes.

Filling:

4 Eggs

2 cups Sugar

6 tablespoons Lemon Juice

¼ cup Flour

Mix, pour on cooled crust, bake for 30 minutes on 350°. Refrigerate for 8 hours. They actually taste best if they have been refrigerated for 24 hours.

Tequila Lime Chicken Enchiladas (Crockpot)

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies (optional)
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

2 cups grated cheese

1 pkg flour tortillas

2 15oz cans enchilada sauce

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Place chicken and sauce in crockpot set to high. Cook 4 hours. (you can also cook on low for 8 hours or place chicken in 9x13 pan and cook @ 375 for 45 min.) Shred chicken. Pour enough enchilada sauce in 9x13 pan to coat the bottom. Pour enchilada sause in shallow dish or plate and coat tortillas in enchilada sauce. Put chicken and cheese in tortilla. roll tortilla and place in pan. Once the pan is full, pour remaining enchilada sauce over enchiladas. Bake at 350 for 35 min.

Great Grandma Savage's Rice Pudding

Ingredients:

4 C. Water

1 tsp. salt

1 C. rice

1 C. raisins

4 eggs

1 can evaporated milk

2/3 C sugar

1 tsp. vanilla

1 tsp. nutmeg

Bring 4 cups of water to a boil. Add rice and salt. Let simmer for 25 minutes without a lid. Simmer for 5 minutes with a lid. Add raisins. Mix the eggs, milk, and sugar. Stir this mixture and the vanilla and nutmeg into the rice. Bring to a boil and then simmer.

Cinnamon Rolls

Make dough according to Fast Rising Rolls recipe, except. When it comes time to roll out the dough, roll into a rectangle. Usually, I make a batch of rolls with half the dough and a batch of cinnamon rolls. The rest of this recipe is using half the dough from the fast rising rolls recipe.

Filling:

1 cup sugar

1 tbsp cinnamon

1/4 cup melted butter

Mix cinnamon and sugar in small bowl. Spread melted butter onto dough. Sprinkle mixture onto dough. Roll up the dough. Cut into 12 pieces (I use dental floss to cut the dough, knives tear the dough and make my cinnamon rolls ugly.) Place rolls into a 9x13 pan. Let rise for 30 minutes. Bake at 350 for 25 to 30 minutes or until golden brown.

The best rolls ever - Fast Rising Rolls

My mom makes these on Sundays. They are my favorite:

Dissolve together in small bowl:

1/4 cup sugar

2 Tbsp active dry yeast

1/2 cup warm water

Mix in large bowl:

6 cups flour

1/2 cup powdered milk

1 Tbsp salt

For a well in the middle of the dry ingredients, then pour the following into the well:

2 cups warm water

the yeast mixture

1/2 cup vegetable oil

2 eggs, beaten

Mix until moist (dough will be sticky). Let rise 1 hour. Divide in half. Roll into circle approx. 12 inches wide. Cut into 12 sections. Roll each into crescent shape. Place on parchment paper covered baking sheet. Preheat oven to 375. Allow to rise 20 minutes. Bake at 375 for 10 to 15 minutes.

You can also make fantastic cinnamon rolls with this dough!